Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • Scant ½ cup extra-virgin olive oil
  • 8 slices country bread
  • 1 large globe eggplant (about 2 lb.)
  • 4 thin slices provolone cheese
  • 8 slices ripe tomatoes
  • 1-½ tsp. minced garlic
  • 2 Tbs. red-wine vinegar
  • + 7 more ingredients
    • Olive oil
    • ¾ cup loosely packed fresh basil leaves
    • Salt
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • 1 Tbs. pine nuts
    • Salt to taste
    • ½ tsp. fresh thyme leaves

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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